Salmon loaf
2 cups flaked canned or cooked salmon
3 tablespoons cooking fat or oil
3 tablespoons flour
1 cup milk and salmon liquid
Salt and pepper
2 tablespoons finely chopped parsley
2 cups soft bread cubes
1 egg, beaten
Drain canned salmon, saving the liquid.
Make sauce: Heat fat or oil, blend in flour. Add enough milk to the salmon liquid to make 1 cup, and stir into the flour mixture. Cook until thickened, stirring constantly. Season.
Mix the sauce with the other ingredients. Form into loaf.
Bake in uncovered pan at 350° F. (moderate oven) about half an hour, or until brown.
Menu Suggestion
Serve with baked sweetpotatoes, creamed celery or peas, a green vegetable salad, and a fruit whip.
For Variety
To give extra flavor to salmon loaf, add ½ cup coarsely chopped sweet pickle and 1 teaspoon grated onion to mixture before baking.
Use cooked cod or haddock in place of the salmon.
Serve fish loaf with egg sauce made by adding to 1 cup white sauce, 2 sliced hard-cooked eggs and ½ to 1 tablespoon grated horseradish.